Fried eggs can, without a doubt, be called one of the most popular breakfasts. The reasons for this are obvious: the dish is prepared quickly and easily, it comes out quite budget and is perfectly combined with various additives. Recipes from this article we will devote to an explanation of how to cook scrambled eggs with tomatoes.
How to fry eggs and tomatoes?
Ingredients:
- eggs - 4 pieces;
- onion - 60 g;
- garlic teeth - 3 pieces;
- sweet pepper - 70 g;
- tomatoes - 230 g;
- handful of green coriander;
- olive oil - 30 ml.
Preparation
Since onions and sweet peppers are roasted longer than other vegetables, from their pasteurization, and you should begin preparing the base for fried eggs. Onion half rings are mixed with pepper semicircles in a frying pan with olive oil. As soon as the vegetables reach semi-preparedness, we put tomato cubes to them and wait until they begin to turn into puree. Add garlic to the vegetables, and after half a minute, drive in and eggs. Cover the dish with a lid and cook at minimum heat, until the egg whites are grasped. We serve with coriander greens.
Scrambled eggs with spinach and tomatoes
Ingredients:
- olive oil - 15 ml;
- champignons - 175 g;
- garlic chives;
- spinach - 60 g;
- goat cheese - 30 g;
- eggs - 4 pieces;
- a handful of cherry tomatoes;
- handful of green parsley.
Preparation
Warm up the olive oil, fry on it cut in half hats mushrooms. As soon as the last browned, we put spinach leaves to them and wait until they fade. We add rubbed garlic paste, cherry tomatoes, and after half a minute we drive in eggs. On top of the eggs put the cubes of goat cheese and cook everything under the lid for 3-4 minutes or until the egg white does not fully grasp, and the yolk does not acquire the preferred degree of readiness. Scrambled eggs with tomatoes and cheese are served in the company of chopped parsley.
Scrambled eggs with champignons and tomatoes - recipe
Ingredients:
- cherry tomatoes - 8 pcs .;
- champignons - 8 pieces;
- slices of toast bread - 4 pcs .;
- eggs - 4 pieces;
- pinch of dried thyme, chilli flakes;
- butter - 35 g.
Preparation
Half the butter is browned mushrooms and tomatoes cut in half. From the bread cut the crust, and the both sides of the crumb lubricate the remaining oil. We put the toasts on the bottom of the portioning molds, we distribute the pieces of tomatoes and mushrooms from above, drive the eggs and sprinkle all the spices. We bake the eggs at 165 degrees for 8-12 minutes.